This healthy baked oatmeal recipe tastes like cookies for breakfast. It’s a fun twist on the boiled oats preparation and a happy medium between a typical breakfast casserole and a breakfast cake recipe. You can make it ahead to bake later, and it’s customizable to add banana, apple, peanut butter, chocolate, and more!
Why I Love This Baked Oatmeal Recipe
Oats are a top pantry staple to always have on hand in lean times and seasons of plenty. Oats are easy to buy and store in bulk, they’re great in so many recipes, and quick to prepare.
We value the importance of a healthy breakfast, and oats are a key ingredient in my homemade instant breakfast mix and this baked oatmeal recipe. Filling up many bellies without a significant cost, oats are essential to every homestead.
Don’t forget to check out the recipe tips below for some “oatspiration” on different varieties to keep this breakfast recipe fresh and in regular rotation in your kitchen. And try creamy and delicious Instant Pot oatmeal on busy mornings.
Are Baked Oats Healthy?
Oats are packed with beneficial compounds that protect your body from oxidative stress, support a healthy gut biome, promote healthy digestion, prevent chronic illness, and more. (Source)
With the overnight oats trend, many ask if baking oats reduces the efficacy of these beneficial compounds. Fortunately, heat does not kill off these compounds. Cooking them is preferred because it releases nutrients our bodies wouldn’t otherwise absorb. (Source)
The Homestead Kitchen
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Supplies Needed
- Large Mixing Bowl – A large bowl with room to incorporate all the ingredients thoroughly works best.
- Medium Bowl – A bowl big enough to hold 4 cups of rolled oats.
- Measuring Cups and Spoons – You will need various sizes to measure several ingredients accurately.
- Large Spoon – This wooden mixing spoon has proven to be a reliable workhorse in my kitchen.
- Large Knife – To chop the nuts and dice the fruit. A mini chopper works well, too.
- Cutting Board – A clean cutting board is helpful when cutting and chopping add-ins.
- Baking Pan – You will need a large 9×13 baking pan (glass or metal).
- Oven Mitts – Oven mitts are critical to safely remove the dish from the hot oven.
Ingredients Needed
- Rolled Oats – Rolled oats work best for this recipe. Steel-cut oats take longer to cook through, and quick oats become mushy!
- Yogurt – You can use unsweetened store-bought yogurt, but I recommend trying this recipe with homemade yogurt.
- Milk – We use raw whole milk, but you could also use goat’s milk or full-fat coconut milk.
- Water – Unchlorinated water is best.
- Eggs – We love our farm-fresh eggs. Always use safe practices when handling farm fresh eggs.
- Sugar – You can substitute pure maple syrup, honey, granulated, coconut or brown sugar. Maple syrup and honey are sweeter than sugar, so reduce the amount to about ½-⅔ cup.
- Melted Butter – You can substitute coconut oil, but homemade butter lends the best flavor.
- Vanilla – Pure vanilla extract is always best.
- Cinnamon – A pinch of nutmeg added is good too!
- Baking Powder – This ingredient adds a little rise to the recipe, kind of like a bread pudding!
- Mix-in Flavors: Almost any fruit or nuts will taste wonderful in this recipe. Fruits can be frozen, dried, or fresh. Some flavor suggestions are blueberries and peaches, cranberries with pecans, and apples and raisins with extra cinnamon. To make chocolate oats, reduce the butter and sugar to ¼ cup and add 1 cup of peanut butter, ½ cup of cocoa powder, and 1 cup of chocolate chips. Homesteading Hack: Substitute 1½ cups of mashed banana, applesauce or homemade pumpkin puree and reduce water to ½ cup for a moist and flavorful delight!
Baked Oatmeal Recipe Step-by-Step
- Whisk together yogurt, milk, water, eggs, sugar, butter, vanilla, and cinnamon in a large bowl. If using puree as a mix-in, add it at this step.
- Sprinkle baking powder over oats in a medium bowl and toss or stir to distribute evenly.
- Add oats to wet ingredients.
- Stir until oats are fully incorporated, and the mixture is consistent.
- Pour the oat mixture into a lightly oiled 9×13 pan.
- Sprinkle mix-ins over the oats, then stir gently to distribute them into the oatmeal.
- Bake immediately at 350°F for 1 hour OR cover and place in the refrigerator for up to 24 hours. When ready to bake refrigerated oatmeal, place the cold pan in a cold oven, then preheat the oven to 350°F. Set a timer for 1 hour 10 minutes (including preheating time).
- When done, baked oatmeal will be browned and set in the middle.
- Serve warm, topped with milk or yogurt. This recipe is also delicious cold, so you don’t need to warm up the leftovers (if there are any) unless you really want to.
Recipe Notes:
- This recipe can easily be halved and baked in an 8×8 or 9×9 pan. Reduce baking time to 40 minutes.
- Allowing the oats to soak in yogurt for up to 24 hours before baking breaks down the grain’s phytates (anti-nutrients) and unlocks the oats’ nutrition, making them easier to digest and better for you.
- This recipe is great for make-ahead meal prep. Just mix the whole recipe up to a day in advance and then leave it in the refrigerator until baking time. Homesteading Hack: Remember to start cold glass pans in a cold oven so they don’t break!
Other Articles You May Enjoy
- The Importance of a Healthy Breakfast
- Homemade Healthy Instant Breakfast Mix
- Heavenly Gluten-Free Cinnamon Rolls Recipe
- Rhubarb Breakfast Cake Recipe
- Whole Wheat Scones Recipe
- Carolyn’s Breakfast Casseroles (Downloadable PDF)
- How to Flavor Homemade Yogurt
- Easy Apple Brown Betty Recipe | Old-Fashioned Dessert
Baked Oatmeal Recipe
Equipment
- 9×13" pan
Ingredients
- 4 cups rolled oats
- 2 cups yogurt
- 1 cup milk
- 1 cup water
- 4 large eggs
- 3/4 cup sugar
- 2/3 cup butter melted
- 1 Tablespoon vanilla extract
- 1 Tablespoon cinnamon
- 1 Tablespoon baking powder
- 2-3 cups mix-ins see recipe notes for options
Instructions
- Whisk together yogurt, milk, water, eggs, sugar, butter, vanilla, and cinnamon in a large bowl. If using puree as a mix-in, add it at this step.
- Sprinkle baking powder over oats in a medium bowl and toss or stir to distribute evenly.
- Add oats to wet ingredients.
- Stir until oats are fully incorporated and the mixture is consistent.
- Pour the oat mixture into a lightly oiled 9×13 pan.
- Sprinkle mix-ins over the oats, then stir gently to distribute them into the oatmeal.
- Bake immediately at 350°F for 1 hour OR cover and place in the refrigerator for up to 24 hours. When ready to bake refrigerated oatmeal, place the cold pan in a cold oven, then preheat the oven to 350°F. Set a timer for 1 hour 10 minutes (including preheating time).
- When done, baked oatmeal will be browned and set in the middle.
- Serve warm, topped with milk or yogurt. This recipe is also delicious cold, so you don’t need to warm up the leftovers (if there are any) unless you really want to.
Notes
Mix-In Options:
- Almost any fruit or nuts will taste wonderful in this recipe.
- Fruits can be frozen, dried, or fresh.
- Some flavor suggestions are blueberries and peaches, cranberries with pecans, and apples and raisins with extra cinnamon.
- To make chocolate oats, reduce the butter and sugar to ¼ cup and add 1 cup of peanut butter, ½ cup of cocoa powder, and 1 cup of chocolate chips.
- Homesteading Hack: Substitute 1-1/2 cups of mashed banana, applesauce or homemade pumpkin puree and reduce water to ½ cup for a moist and flavorful delight!
Recipe Notes:
- This recipe can easily be halved and baked in an 8×8 or 9×9 pan. Reduce baking time to 40 minutes.
- Allowing the oats to soak in yogurt for up to 24 hours before baking breaks down the grain’s phytates (anti-nutrients) and unlocks the oats’ nutrition, making them easier to digest and better for you.
- This recipe is great for make-ahead meal prep. Just mix the whole recipe up to a day in advance and then leave it in the refrigerator until baking time. Homesteading Hack: Remember to start cold glass pans in a cold oven so they don’t break!
